Gluten free Bread Rolls
    Servings
    12rolls
    Servings
    12rolls
    Ingredients
    Instructions
    1. Melt the butter in a saucepan. Add milk and heat to 37°C (100 F). Crumble fresh yeast in a mixing bowl and add the lukewarm liquid (dried yeast is mixed directly into the flour).
    2. Add salt, syrup, psyllium husk and flour. Work the dough in the bowl. Let the dough be a little loose and sticky, it dries slightly during the first fermentation and it is better to add a little extra flour later than that it becomes too much flour in the beginning. Let rise under a cloth for about 30 minutes.
    3. Place the dough on a floured surface and knead it. Knead the dough until smooth and shiny. Is the dough sticky add a little more flour. Divide the dough into 12 equal parts. I made 12 pieces because I want to have properly sized rolls. Shape the dough into balls and place on baking sheet. Cover with a cloth. Then let rise for another 30 minutes.
    4. Brush the buns with beaten egg. Sprinkle with pumpkin seeds and sea salt. Bake at 250°C (500 F) for 8-10 minutes in the middle of the oven. Let them cool. Enjoy!